Pao Jiao (泡椒)

Pao Jiao (泡椒, pao jiao), known as Sichuan pickled chili pepper, is a small, sour, and spicy pickled pepper used in Sichuan cuisine. The flavor is less spicy than that of fresh chili pepper but spicier than that of bell pepper. You can find both green and red pao jiao.

Pao jiao is edible by itself. It can be added into stir-fries, salads, and marinades for some extra flavor. A good example of a dish that uses pao jiao is the famous Sichuan dish xu xiang rou si (fish fragrant shredded pork stir fry).

You can find pao jiao in a jar in Chinese market. You could also use Cajun pickled pepper or pickled jalapeno as an alternatives.

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Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small Austin Kitchen. When it comes to cooking, getting the best taste is always my priority, but I try to take a less labor-intensive approach. Originally from Beijing, now I live in the US and travel around the world. Start browsing recipes right away or you could learn more about me here.